Basic Jam or Conserve Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and

friends, from ABS-CBN Food Entertainmnet, Recipe from Chris Baustista

Makes about 4 cups

Ingredients:

1 kilo prepared fruit

1 kilo white granulated sugar

1 1/2 teaspoons pectin

mixed with 1 tablespoon sugar (Use for fruits that lack pectin such as strawberries)

tablespoon butter

Method:

Available at Metro Gaisano, Market! Market! Fort Bonifacio, Taguig.

Twelve hours before cooking, mix the fruit and sugar together in a large stainless steel bowl for the jam. For conserves,

just layer fruits alternately and leave to macerate without mashing.

After 12 hours or overnight, cook mixture in a stainless steel pan.

Bring the mixture to a rapid boil and lower the heat slightly. Using a slotted spoon, skim off any foam that rises to the

surface.

Cook jam until it reaches the thread stage or about 220°F (105°C to 106°C) on a candy thermometer,** If the fruit used has

little or no pectin, add the sugar-pectin mixture at the end of the cooking time and bring it briefly back to a boil.

When done, add the butter to rid the mixture of foam. Ladle into sterilized bottles or jars and seal tightly.

Notes and Tips:

If there is no candy thermometer available, dip a spoon into the boiling syrup and let a drop fall back onto the pot.

The syrup should not simply fall off; it should stretch from the spoon back onto the pot, forming a thread, hence the term

thread stage. Or drizzle a little of the syrup onto a cool plate. The syrup should hold its shape and not run.